These packets are perfect to add to the grill, especially when cooking over indirect heat and leaving space over the lit burner for another side dish.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
Peel and cut potatoes into scant 1/4-inch (5 mm) thick slices. Cut double-thickness 24-inch (60 cm) heavy-duty foil; fold in half. Unfold and grease; mound potatoes on 1 side close to fold. Sprinkle with green onions, herbes de Provence, salt and pepper; drizzle with oil and lemon juice. Fold foil over; fold in sides and seal to form packet. (Make-ahead: Refrigerate for up to 2 hours.)Place on grill over medium heat. Close lid and grill, turning once, until tender, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 29 mg
- Protein 2 g
- Calories 109.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
%RDI
- Iron 7.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 158.0
- Vitamin C 23.0
